Nothing could be simpler, healthier, or more delicious than baked or grilled fish, served Sicilian style with a simple samoriglio sauce of olive oil, lemon juice, sea salt, and oregano--and this cookbook shows you how to put such a dish on the table. The location of Sicily, surrounded by three seas, explains the importance of seafood to the island's unique crossroads cuisine, fed over the centuries by trading, invasions, and occupations. In Seafood alla Siciliana, Lydecker explores this rich tradition and shares recipes gathered in the kitchens of cooks whose specialties range from couscous with fish to pistachio-crusted shrimp. Seafood alla Siciliana provides in-depth information on fish and other sea-faring species used in Sicilian cooking, along with practical suggestions, recipe by recipe, for alternatives available to North American cooks. Seafood buying and handling are covered thoroughly, as are the fundamental ingredients of the Sicilian kitchen. This book is perfect for anyone with an interest in regional Italian cooking and for the many people who would like to know more about preparing seafood.